Loaded Seafood Baked Potato (Print Format)

Baked potato filled with shrimp, crawfish, cheese, and a savory cream sauce for a hearty, flavorful meal.

# Ingredients:

01 - 2 russet potatoes
02 - 1/3 cup Colby Jack cheese, shredded
03 - 1/4 cup 3 Pepper cheese, shredded
04 - 1/4 cup sour cream
05 - 2-4 tbsp milk or heavy cream
06 - 2 tbsp olive oil
07 - Salt to taste
08 - Black pepper to taste
09 - Green onions, chopped (for garnish)

→ For the Shrimp

10 - 1/2 lb shrimp, deveined (half with tails on, half with tails off)
11 - 1/2 tsp Old Bay seasoning
12 - 1/2 tsp onion powder
13 - 1/4 tsp Complete seasoning or all-purpose seasoning
14 - 1/4 tsp black pepper

→ Cream Sauce

15 - 1 cup crawfish tails
16 - 2 tbsp unsalted butter
17 - 3 tbsp chopped seasoning mix
18 - 1/2 shallot, diced
19 - 3 cloves garlic, minced
20 - 1/3 cup heavy whipping cream
21 - 1/4 cup white wine
22 - 1/3 cup Italian mixed cheese, shredded
23 - 1/2 tsp onion powder
24 - 1/2 tsp garlic powder
25 - 1/4 tsp black pepper
26 - 1/4 tsp crab boil seasoning, or more as desired
27 - 1/4 tsp paprika
28 - Salt to taste
29 - Fresh lemon juice, to taste
30 - Green onions, chopped (for garnish)

# Steps:

01 - Preheat oven to 400°F (200°C). Wash and pat dry the potatoes, removing moisture. Drizzle olive oil on the potatoes, rub it evenly, and sprinkle with salt. Prick each potato 8 times with a fork, wrap in foil, and place them on a baking sheet. Bake for 1 hour or until the skin is crispy, and the interior is soft.
02 - In a bowl, mix cleaned shrimp with 1 tbsp olive oil, Old Bay, onion powder, cayenne pepper, and all-purpose seasoning. Heat a skillet over medium heat with 1 tbsp butter and 1 tbsp olive oil. Once bubbling, sear the shrimp for 3 minutes on one side without moving, then flip and cook for 1-2 minutes. Remove from the pan; chop half the shrimp and keep the other half whole.
03 - In the same pan, add another tbsp of butter. Sauté diced shallots and chopped seasoning mix for 2 minutes. Add minced garlic and cook for another 2 minutes. Deglaze the pan with white wine and let it reduce. Stir in the heavy cream, season with Creole seasoning, onion powder, garlic powder, paprika, crab boil seasoning, and salt and pepper to taste. Let simmer for 3-4 minutes, add crawfish tails, and finish with lemon juice and shredded cheese until melted. Mix thoroughly.
04 - Remove baked potatoes from the oven. Slice each potato lengthwise and gently press the ends to expose the interior. Scoop out the centers into a bowl, keeping the shells intact. Mash the scooped-out potato with sour cream, milk or cream, and 1 tbsp unsalted butter until smooth. Fold in chopped shrimp, Colby Jack, and 3 Pepper cheese. Season with 1/2 tsp garlic powder and salt to taste.
05 - Scoop the seasoned potato mixture back into the potato shells. Optionally, sprinkle with additional cheese. Top the potatoes with the creamy crawfish sauce, whole shrimp, and chopped green onions. Serve with your preferred vegetables and enjoy.

# Tips:

01 - Prick the potatoes evenly to ensure even cooking.
02 - The crawfish tails add rich flavor and texture to the dish.

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